@article{ZHANG2026, 
author = {Chengrong ZHANG and Huan ZOU and Jingbei ZHANG and Ran WEI and Zhucheng SU and Qiting FANG},
title = {Impact of Roasting Techniques on the Quality of Black Tea},
year = {2026},
journal = {China Tea Processing},
volume = {2026},
number = {1},
pages = {61-66},
keywords = {Black tea, Roasting, Quality, Physicochemical composition, Sensory evaluation},
url = {https://www.sciopen.com/article/10.15905/j.zgcyjg.2095-0306.2026.01.09},
doi = {10.15905/j.zgcyjg.2095-0306.2026.01.09},
abstract = {To investigate the effects of different roasting temperatures on black tea quality during processing, this study used fresh leaves from a local population variety as raw material. By combining high-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), and sensory evaluation, the study systematically analyzed the quality and sensory characteristics of black tea produced under different roasting processes. The effects of roasting at 200, 230, 260 ℃ on physicochemical properties and sensory quality were compared. It was found that black tea roastedg at 230 ℃ had a higher content of free amino acids and a moderate content of tea polyphenols. It also exhibited a well-balanced and abundant composition of volatile compounds, a pure aroma, and the highest sensory evaluation score, indicating the best overall quality. This study provides theoretical support and practical reference for improving black tea quality and optimizing processing techniques.}
}